Instructions

For the mango salsa, combine all the above ingredients except for the salmon + spice rub to a medium bowl and stir to combine. Season with salt and pepper to taste!

For the salmon, heat a large, non stick saute pan over medium – medium high heat with some high heat oil (avocado or coconut work great!)

If using skinless salmon, season both sides of each fillet with 1/2 teaspoon of spice rub. If using skin on salmon, season the skinless side with 1/2 teaspoon of spice rub (we will season the other side later)

When your pan is hot, cook the salmon until each side has blackened and the salmon is just cooked through. If using skin on salmon, cook the skin side down for just a minute or two first, flip the salmon, remove the skin (it should peel off very easily) and season that side with your remaining 1/2 teaspoon of rub. Once the salmon has blackened, flip to your freshly seasoned side until just blackened and cooked through.

I serve the salmon over a bed of rice and top with lots of mango salsa!

Notes

The way I make my rice: in the Instant Pot, add equal parts jasmine rice and water (I usually do 2 cups rice and 2 cups water) plus salt. Cook for 5 minutes high pressure with a 10 minute natural release! Fluff, and you’re ready.

In the photographs, you see I served this with cabbage slaw. Super simple if you want to add that to your bowl too! It’s literally just shredded purple cabbage, cilantro (whatever was leftover from the bunch I used for the mango salsa) and lime juice to taste + salt to taste.

This recipe will leave you with some extra mango salsa! It’s delicious plain, over rice, or on chips!